The Best Old Fashioned Homemade Chicken and Dumplings

A white bowl holding chicken and dumplings and a spoon with half of a homemade dumpling biscuit.

5 from 1 vote

The Best Old Fashioned Homemade Chicken and Dumplings

This delicious and satisfying dish is the perfect comfort food for those cold winter days. It's made with simple ingredients that come together quickly, it has a rich flavorful broth filled chicken chunks in fluffy dumplings to make you feel cozy from top-to-bottom!

Prep Time15

Cook Time35

Total Time50

Course: Main Course, Main Course Chicken

Cuisine: American

Servings: servings

Calories: 477kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

Soup:

6 Tablespoons butter salted or unsalted
1 cup yellow onion chopped
1 cup carrots cut into matchsticks
1 cup celery diced
4 cloves garlic minced
3 Tablespoons flour all purpose
12 oz. evaporated milk (1 can)
32 oz. chicken stock (1 quart)
4 cups shredded cooked chicken **(see notes)
1 teaspoon dried thyme 1 Tablespoon if using fresh thyme
2 teaspoons cracked black pepper
kosher salt to taste

Homemade dumplings:

2 cups all purpose flour (8 ¾oz.)
4 teaspoons baking powder
1 teaspoon black pepper freshly cracked
1 teaspoon dried thyme 1 Tablespoon if using fresh chopped thyme
¾ cup full fat milk (6oz.)
4 Tablespoons butter melted

Instructions

Soup:

In a large Dutch oven or soup pot, melt butter over medium-high heat.
Add onion, carrots, celery and sauté for 5 minutes, until the veggies soften. Add garlic and cook for 1 more minute.
Sprinkle in the flour and stir to combine. Cook for 1 minute.
Pour in the evaporated milk and chicken stock stirring to combine.
Bring to a boil then add the chicken, thyme, pepper, and salt. Let the soup simmer uncovered while you prepare the dumplings.

Homemade dumplings:

In a large bowl whisk together the flour, baking powder, pepper, kosher salt, and thyme.
Make a well in the middle of the flour mixture and pour in the milk and butter into the center.
Using a rubber spatula or wooden spoon, stir together until dough forms a ball. If the dough seems too dry, add an extra tablespoon of milk.
Depending on the size dumplings you want, use a medium sized or large cookie scoop to scoop dough and drop the dumpling directly into the simmering soup. ** see notes if using large scoop.
Be sure to place them around the pot and not all in the same place. You don't want them forming one HUGE dumpling.
Once all the dough balls have been added, gently press them down in the soup so that the liquid runs over them.
Place the lid on your Dutch oven or soup pot and lower the heat to a low simmer. (Be sure the soup keeps simmering so that the dumplings cook but not so high that the bottom of the soup burns.)
Cook for 10 minutes, gently stir the soup. Cut into one dumpling in half to make sure they are cooked all the way through.
If the dumplings aren't done yet cook an additional 2-3 minutes. Serve hot with a sprinkle of fresh thyme.

Notes

** Use a store bought rotisserie chicken to save time.

** If using a large scoop for your dumplings, cook for 15 minutes then check to make sure they're done.

Nutrition